Description

It is also a good gluten-free substitute for just about any dish that calls for pasta. When cooled, it firms up enough to be sliced and fried or layered like pasta sheets.

You can use it as part of a main dish or just as a side. It has a chewier texture than grits (made from white corn) which is finer & softer.

How To Cook Polenta:

• For every 1 cup of polenta, add 4 cups of water or stock (for extra flavour)
• Add stock or salted water to a saucepan and bring to the boil.
• Slowly pour polenta into the saucepan, whisking constantly to prevent lumps.
• Reduce heat to a simmer, whisking often until it begins to thicken (about 5 minutes)
• Cover and cook for 30 minutes, whisk every 5 minutes or so.
• When it’s too thick to whisk, stir with a spoon until it has a creamy texture.
• Remove from heat, you can add a couple tablespoons of butter, cheese or other seasonings here if you like.

Polenta is a product of Australia